Chef Teo and her Lamb Shank

I like cooking and experimenting with food but I am still far from good  as most of the time “i play cheat” using left over from Chef Ng ( my mum) fridge.

However having said so, there are still a few dishes I can say I can proudly say I can cook from scratch and are smacking good and finger licking. Lamb shank is one of the dishes that I am indeed proud of and have good reviews from folks.

So far, I  only cook this once a year, not because it too difficult but my mum doesnt like lamb so we hardly have them at home. I used this recipe online as a reference http://allrecipes.com/recipe/rosemary-braised-lamb-shanks/

I made 4 lamb shanks  last weekend for my family and relative (about 8 folks) which is still fairly simple..

Here my “play cheat” “argaration” recipe:

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  • 4 lamb hind legs (trim the fats away first)
    – bought it from Great World, can get it from either the butchery or cold storage, cost about 25 to 30 bucks for 2
  • 2 carrots
  • 4 cloves of garlic
  • 5 onions
  • Butter
  • Oil
  • 3/4 of red wine (I just grab the cheapest of all)
  • 1 bottle of tomato pasta sauce (This is the play cheat version, or replacement for this is suppose to be broth, tomato puree, tomato, sugar, herbs)
  • rosemary or mixed herbs (i used the ones from master chef)
  • salt/pepper (to season the lamb)

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Steps below with reference to the pictures above as numbered.

  1. Add butter or oil and pan fry the seasoned lamb (just sprinkle and rub with a few pinch of with salt and pepper) till all sides turn brown for about 8 to 10 mins. Remove and place them aside.
  2. Using the same wok/pot/pan, add more butter or oil follow by the carrots, onions and garlic and saute for about 10 minutes. Onion should be slightly brown and soften, keep an eye not to burn the garlic.
  3. Add in the lamb and sprinkle the herbs (mixed or rosemary). stir fry for 3 minutes.
  4. Add in about  wine and tomato. As long as it covered the meat which should take only 3/4 of both bottles.  Turned up the fire for it to boil
  5. Once it start boiling, reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 to 3 hours. I will check on the pot every 40 mins to taste, add salt and more wine or tomato accordingly to your preference.
  6. About 2.5 hours later (depending how tender you like the meat to be and how thick you like the gravy to be), place it on a bed of mashed potato and add more gravy.

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I find my first attempt which follows the traditionally recipe (with broth, tomato, tomato puree and more carrots instead of tomato pasta paste) a little too sweet and took a longer time so this “play cheat” improvised attempt was better in terms is tasting and preparing.

ps: I find the most tiring process of all was probably mashing the potatoes actually.